I've been living up the maple flavor this week - Maple Yogurt and Pumpkin Pecan Scones with Maple Glaze made with special dark maple syrup. That glaze was pretty mind-blowing! Do you have a favorite maple recipe? I'm always on the hunt for yummy mapley things!
I'm excited about this week's recipes from the 1946 edition of The Joy of Cooking.
The first recipe is for Maple Chiffon Pie that uses gelatine as the thickener. The second recipe for Maple Icing is interesting in that it uses cream, coffee, and Mapleine flavoring.

Happy October! Have I already said that? I know it's the middle of October, but this past week has been filled with chilly weather, blustering winds, rain, and falling leaves. It finally feels like autumn has arrived! I've had the windows open to let the brisk coolness and natural autumn scents fill our house and it is so wonderful. These are some of my favorite days! This is actually the first autumn since we bought this house that I've been able to have all our windows open. We got the last of the new windows installed and to have screens in all the windows has been glorious! I can finally let all the wonderful seasonal goodness in without the plethora of insects accepting the invitation too.

Anyway, this week's maple recipes look so good. They come from the Alice Bradley Menu-Cook-Book from 1944. I want to try both of these - Maple Tapioca Cream and Maple Sugar Diamonds. I love tapioca, and this recipe looks amazing. Since I'm used to rich, thick, creamy modern…

It's my personal opinion that when the electric refrigerator with an internal freezer became widely available in homes is when American cuisine started to get really interesting. Sure, you could make ice cream before the advent of home freezers, but the amazing expanded frozen dessert potential exploded - ice cream cake rolls, frozen Jello desserts, etc.! I just really love this era of American food history. Can you tell? 😀

Autumn has been languishing under more heat and humidity, so I thought this week would be a good one for Maple Nut Ice Cream and Maple Sauce! The ice cream recipe is one of those interesting ones that uses rennet and it also calls for maple flavoring and maple syrup. The Marshmallow Sauce is just straight up easy. I'm guessing the marshmallow cream is something like Fluff? I'm going to have to make that recipe. It sounds awesome.

These recipes come from The Good Housekeeping Cook Book, 1944 edition.

Welcome to Week 3 of my Vintage Autumn Celebration series starring Maple! I have always wanted to be apart of a winter harvest tapping sugar maple trees. I know it's a lot of hard work, but the reward is absolutely amazing and delicious. One of my favorite non-fiction books is actually about the history, lore, and facts about maple syrup & sugar. It's called Maple Sugar: From Sap to Syrup. It was a fun book to read with my kids, and reading it, of course, brings quite the cravings for something mapley!

For this week's two recipes, we've got some really yummy sounding ones. First there's the Apple Roll from The Mapleine Cook Book, ca. 1930s, which utilizes biscuit dough in an interesting way. Mapleine is put into the syrup that the apple/biscuit dough roll is then basted with in the oven. Interesting! Second, there's the recipe for Maple, Cheese, and Nut sandwiches from The Alice Bradley Menu-Cook-Book from 1944. This recipe looks like a typical 1940s sand…